Try this recipe for traditional Kerala style chemmeen Kadachakka/ sheemachakka theeyal. This is a mild spicy delectable combo with prawns and breadfruit. In Kerala kadachakka/ breadfruit is widely cooked and there are many recipes with breadfruit as the star ingredient. Theeyal is a preparation with roasted coconut gravy. So this is the traditional way how my grandma used to make chemmeen kadachakka theeyal and I hope you will enjoy it. Theeyal can be prepared with brinjal, shallots, okra, bitter gourd etc. There are serveral versions and changes from region to region in Kerala, but this is the way my amma and grandma make it. So try this version and post your valuable feedback in comment section, the detailed recipe with step by step cooking pictures follows.

The combination of the prawns and breadfruit in roasted coconut gravy is just fantastic. Theeyal means a burnt dish actually. The shallots theeyal is one of the most popular and used to serve in some part of the traditional sadya menu. In this recipe all spice mixture along with coconut is roasted and ground to a fine paste, then added to tamarind water cooked breadfruit and prawns. Then seasoned with coconut oil and mustard seeds. When completely done it look like a rich brownish red gravy. The flavors of the roasted ground masala makes the dish highly aromatic and exotic. Making of this dish takes a bit of time and is not one of those dishes that is made in a hurry.

Tips- I recommend to use tamarind for this chemmeen theeyal, do not substitute. Try to use fresh prawns than frozen one for this particular recipe. The tiger prawns can be cut into half and use, if you are using the small ones, no need to cut these. Dry roast the coconut in a pan till brown in low flame. Mix spice powders into the roasted coconut until nice aroma arrives. Be very careful not to burnt the spices and coconut.

Then add kashmiri chilly powder, fennel seeds and coriander powder in to it and stir well for 1 minute in low flame. Remove from flame and let it cool.

Grind the roasted coconut mixture into a fine powder first, after that add water and ground to fine paste. ( Do not add water initially)

Add the ground paste and mix well. Add water and salt accordingly, boil for 2 more minutes.

Keep the flame on low and simmer until oil floats on top of the curry. Off the flame.

Heat 2 tbspcoconut oil in a frying pan and add mustard seeds, allow it to splutter. To this add dry red chilies and curry leaves and saute for few seconds. Add this to the prepared theeyal and mix well. Cover the clay pot with a lid and let it rest for few minutes before serving.